So I am not much of a “cooked carrot” person but this recipe may have changed my mind! I found the recipe and adapted it a bit HollywoodHomestead.com. These root vegetables are sweet and make the perfect fall treat (I’m a poet and didn’t even know it)! Ingredients: 1 bunch of colored carrots (I used…

A while back, I posted a recipe for His & Hers Buddha Bowls and I loved them so much that I made a “2nd Edition”. I love these because you can literally add anything you have to make a beautiful and delicious lunch or dinner. Ingredients: Base- Romaine Lettuce Roasted sweet potatoes Roasted broccoli Cherry tomatoes, halved…

Many of us may have experienced a myriad of questions from family, friends, and coworkers who just don’t understand why anyone would deprive themselves of grains, sugar, alcohol, legumes, etc. for 30 WHOLE DAYS. Critics of the Whole30 state that it’s not healthy to exclude entire food groups, making people at risk for nutrition deficiencies,…

INGREDIENTS 1 lb asparagus 1/3 lb prosciutto sliced thin INSTRUCTIONS Rinse and cut any bottoms of the asparagus that look tough or undesirable. Preheat oven to 400°F. Wrap asparagus spears in a piece of prosciutto and place on foil-lined baking sheet. Bake at 400°F for 15–20 minutes, or until the prosciutto gets crispy and the asparagus begins…

The best things about salads is that you can make them your own. I went through the leftovers, and made this beautiful creation in about 5 minutes flat! Ingredients: Spinach (or green of choice) Acorn squash, cubed (could sub sweet potato or butternut squash) Handful of almonds Handful of pomegranate seeds Feta cheese crumbles Sprinkle…

‘Tis the season for spaghetti squash! There are many different ways to use spaghetti squash, and the best part is that you don’t need any fancy tools (spirilizers, etc.)- the strands come out just like noodles once the squash is baked. Try this low carb alternative in place of pasta topped with spaghetti sauce or…